🇧🇷 Receitas da Vó Lurdes
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A yogurt cake recipe that works well as a dessert, featuring a base that needs to be frozen and a creamy filling.
Recipe Video
Ingredients
- 200g de All-purpose flour
- 50g de ButterSubstitui por: margarina
- 3unit de Egg yolks
- 1teaspoon leveled de Baking powder
- 50g de Sugar
- 3unit de Egg whites beaten stiff
- 125g de Sugar
- 3tablespoon de All-purpose flour
- 1teaspoon de Vanilla extract
- 1unit de Heavy cream (carton/box)
- 500ml de Plain yogurt
- Confectioners' sugar (powdered sugar) opcional
Instructions
In a mixer or by hand, combine the butter, egg yolks, sugar (for the batter), and baking powder.
Add the remaining all-purpose flour to the mixture and incorporate until a smooth batter forms.
Divide the batter into two portions. Place one portion in the freezer for about an hour.
Leave the other half of the batter in the refrigerator for about 30 minutes, to make it easier to handle later.
Dica: Chilled batter is easier to work with.
Prepare the cream: whip the three egg whites until stiff peaks form.
Dica: The egg whites should be very firm.
Add the sugar (for the cream) to the stiff egg whites and beat a little more.
Gently fold in the three tablespoons of all-purpose flour, vanilla extract, heavy cream, and plain yogurt into the egg white mixture.
Dica: Mix gently until just combined; this will be the creamy filling.
Line the bottom of a springform pan with the portion of the batter that was refrigerated.
Dica: Use part of the dough to cover the bottom of the pan.
Pour the yogurt cream over the base batter in the pan.
Remove the batter from the freezer and grate it over the creamy filling.
Dica: If you don't have a grater, scrape the batter into very small pieces using a knife.
Bake in a preheated oven at 200°C (392°F) for approximately 1 hour.
Dica: Baking time may vary; watch carefully for doneness.
After baking, let the cake cool slightly in the refrigerator to firm up before unmolding.
Dica: Leaving it in the refrigerator for at least an hour makes it easier to remove from the pan.
Carefully unmold the cake and finish by dusting with confectioners' sugar, if desired.
Dica: The cake tastes best when served chilled.
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Allergens Present
Cuisine Type
brasileiraRequired Equipment
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